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Baked Apricot Pudding
From The bride's cook book, 1915
Serves 3
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1077Calories
3 gProtein
111 gCarbs
73 gFat
Full nutrition (33 nutrients)
Calories1077 kcal
Protein2.7 g
Carbohydrates111 g
Fiber0.4 g
Sugars71 g
Total Fat73 g
Saturated Fat64 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium120 mg
Potassium843 mg
Calcium111 mg
Iron5.9 mg
Magnesium34 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A251 mcg
Vitamin E2.8 mg
Vitamin K18 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate13 mcg
Choline2.9 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 106. The excerpt below is the record exactly as published.
BAKED APRICOT PUDDING — Mix % cup (% can) of DEL MONTE Canned Apricots, sliced, with twice as much soft crumbs. Pour into a greased baking dish, sprinkle with brown sugar, dot with butter substitute, pour over ^ cup of sirup from the apricots and % cup of boiling water,
Cook this with the app: pantry check, scaling, and the assistant.